Directions:
- Score the duck skin in diagonals with a sharp knife and place in the mixed marinade ingredients for about an hour.
- Segment the oranges removing all skin and pith.
- Mix oranges with the finely sliced onion along with any juice that has accumulated, leave to steep whilst you cook the duck.
- Heat a dry frying pan and place the meat in skin side down. Cook for around fifteen minutes, turning occasionally until done to your liking.
- Leave duck to rest whilst arranging the salad onto a plate.
- Slice duck and arrange on top of salad, sprinkle with salt and parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 264.36 Kcal (1107 kJ) | ||
| Calories from fat | 25.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.86g | 4% | |
|---|---|---|---|
| Cholesterol | 135.85mg | 45% | |
| Sodium | 393.54mg | 16% | |
| Potassium | 501.69mg | 11% | |
| Total Carbs | 32.64g | 11% | |
| Sugars | 22.42g | 90% | |
| Dietary Fiber | 5.8g | 23% | |
| Protein | 29.51g | 59% | |
| Vitamin C | 123.2mg | 205% | |
| Iron | 3.8mg | 21% | |
| Calcium | 112.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 68.53 Kcal (287 kJ) | ||
| Calories from fat | 6.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.74g | 4% | |
|---|---|---|---|
| Cholesterol | 35.22mg | 45% | |
| Sodium | 102.02mg | 16% | |
| Potassium | 130.06mg | 11% | |
| Total Carbs | 8.46g | 11% | |
| Sugars | 5.81g | 90% | |
| Dietary Fiber | 1.5g | 23% | |
| Protein | 7.65g | 59% | |
| Vitamin C | 31.9mg | 205% | |
| Iron | 1mg | 21% | |
| Calcium | 29.2mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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